Process for the fermentation of milk



Patented July 17, 19 23.

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have invented acertain new and seful lm "prov'einentin Processes fef the qaermentatic cinyentiongrelates -to an improvement.

in the process of fermenting milk by the introducing therein of a germ :knotvfnasthe Bulgarian bacillus. T 1 :am aware that the In my process, I use powdered milk culture containing the germ known as the Bul garian bacillus, which I employ 1n the following manner:

25 periods prescribed for fermentation at the different steps of the process are approxi mate only and may be slightly varied and the number of successive steps employed in the fermentationmay be increased without changing the character of my invent on, which consists essentially in a succession of steps wherein quantities of milk fermented by means of the Bulgarian bacillus are "added tosuccessively larger quantities of milk,

I 3 which, inturn, are allowed to ferment until the desired quantity of the finished prod- I vuct is obtained. The proportlons and periods, and the successive steps, however,

- which I prefer to use areas follows: I take 40 one ounce of the culture which I introduce. into a quart of milk that has been pasteurized inthe manner described inthe Cabanne patent, and then reduced to a tem perature of 90 is kept at a temperature of F. for a period of about twenty hours, until' the process of fermentation develops a slight separation of the solids in the milk; at the end of'that period, this quantity of fer- 59 mented. milk is added to three gallons of pasteurized milk at a temperatureof 90 F. and the resulting mixture 1s maintained: at this uniform temperature for afurther The 4 The proportions and the;

F. The milk thus treated.

periocl o'f abeuti twelve"hears; untit the process R. e'f fermentation 'ha's again produced a slight separation ef the solids in the m'i'lk. At the end e f thatl-tima the"product of this second fermentation i'sadde'd to one hundred gallons of f pas'teuri'ze d" milk, still at ;a ternperature of 90 F.- and the entire'mass is :then kept {at 5 thisteinperature for a. further I 4 f -periodof twelyefheursfwhen the process-of "fermentation is complete *by the production of-about .7'% 'o f rlactic acid, *The further r -manta of 'theproduct is: checked by "reducing its '-temperature--to' between 35 and 40 F. and maintaining it at that temperature until it has been consumed.

The advantages of this process over that heretofore in use and described in the Cabanne patent areas follows: If the milk into which the cultureis introduced "is" slightly too acid or is otherwiseunsatisfactory in quality or flavor, because of the eating of improper food by the cows producing 1t, or for any other reason, the resulting product. is watery, or bitter, and unfit for use. By;the earlier process, whereby the culturewas introduced directly into theent1re bulk of milk to befermented, such defeet of quality in the milk resulted in the spoiling and loss of the entire mass. By my improved process, wherein the fermentation" of-the final bulk of milk is the result of three distinct steps, if any such defect exists in pthe'milk that is employed in the process,

this defect becomes apparent-in the initial step of the fermentation in the small quantity of milk into which the culture is first introduced, or in the second step of the fermentation when this quantity is added to the next larger quantity employed. If at eitherfof these earlier steps of theprocess the resulting product is unsatisfactory, the ferment can be discarded, and the process begun anew. Thus, all defectiveferments are eliminated in the first or second step of.

the process and the final product'has been foundto be invariably of a uniform charac- 'ter and satisfactory quality, free from the defects that have heretofore developed in the process of manufacture. While the milk used in the three steps of my improved process is produced atdifferent times, nevertheless, as milk distributors commonly derive their product from a constant source,

of supply, no variation from day to day has been found to develop, that will affect the uniformity of the final vproduct.

Having now fully described my invention, what I claim as new and desire to protect by Letters Patent, is: Y i Y 1. The improved process for the fermentation of milk by the use of the Bulgarian bacillus, wherein the culture is first intro,- duced into a small quantity of milk which is allowed to ferment and is then addedto a larger quantity of milk, the process of fermentation being allowed toyrepeat itself, and

thisfii ermentedproductis again added to a larger quantity of milkwhich is in turn allowed to ferment t-l e successive stepsvbeing repeateduntil the desired quantity t -the fermented producthas been obtained. I

2. The improvedv processtor the -fermentation of milk, consisting of the following steps the addition of a culture of Bulgarian I I bacillus to a small quantity of whole milk-at a temperature of 90 ,F., in, the proportion of about one ounce of the former to one quart of the latter, and the ferment of this the maintenance of this mixture at a temperature of 90 F, for a period of twelve hours; the further additionof this second ferment'to' a larger quantity of whole milk at a temperature of 90 F., in the proportion of about three gallons of the former to one hundred gallons of the latter, and the maintenance of the mixture at a temperature of 9Q?-'F., for a further period of twelve hours, until-the process of fermentation is complete. i

witnesses. v-

ARTHUR B. CLARK. RV-itnesses; T i l ARTHUR WM. BARBER, FANNIE E TEsoH. l

; ,;In testimony whereof I haveo hereunto subscribed my name in the presence of two 

